Made from just 5 ingredients, this vegan acorn squash soup is simple to make, cost efficient and is loaded with nutritional benefits.
The Story:
This soup is liquid gold! It’s delicious, packed with nutritional goodness, is gut healing, and comforting for those cold winter days. The best of all worlds! Even better, the blender does most of the work for you. Just add the cooked acorn squash, sauteed onion, and vegetable broth to your blender and you have a deliciously creamy, buttery and comforting soup. I make this weekly and we love to enjoy it with a grilled cheese sandwich and salad.
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make this vegan acorn squash soup.
- Acorn Squash: The star ingredient! Acorn squash is filled with antioxidants and vitamins and has great flavor.
- Onion: Sauteed onions add amazing flavor to the soup.
- Dairy-Free Butter: For sauteing the onion and a good dollop of butter goes a long ways in adding flavor and creaminess.
- Vegetable Broth: For creating an ideal soup consistency. You can add more broth if you would like a thinner soup. I like mine on the thicker side.
- Olive Oil and Salt: For roasting the squash and for flavor.
Step By Step Preparation Instructions:
This acorn squash soup comes together easily and quickly.
- Step 1: First, preheat your oven to 400. Slice your acorn squash in half, length wise, then scoop out the middle of the squash with a spoon, removing the seeds and squash strands. Rub each half with a bit of olive oil and sprinkle salt on each half. Bake for 40-45min, until tender enough for a fork to easily pierce the squash.
- Step 2: While the squash is baking, chop up the onion. In a medium saucepan, melt the butter and saute the onion until soft and translucent. Set aside.
- Step 3: Once the squash is tender, set aside and let them cool enough to safely handle. Using a spoon, scoop out all the squash “meat”, ensuring to not get any of the skin, as that can make your soup bitter.
- Step 4: Now, you’re going to place the squash, onion and vegetable broth in a high powered blender and blend until completely smooth. If needed, pour the soup back into a saucepan and heat through. Add an additional teaspoon of salt and tablespoon of butter if needed, and feel free top with a bit of coconut cream, olive oil and pumpkin seeds. Enjoy!
More Vegan Recipes:
📖 The Recipe:
Vegan Acorn Squash Soup
Ingredients
- 2-3 acorn squash if small, use 3
- 1 small white onion
- 2 tablespoon dairy free butter
- 2 cups vegetable broth
- 2 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat your oven to 400.
- Slice your acorn squash in half, length wise. Scoop out the middle of the squash with a spoon, removing the seeds and squash strands.
- Rub each half with olive oil and sprinkle salt on each half.
- Bake for 40-45min, until tender enough for a fork to easily pierce the squash.
- While the squash is baking, chop up the onion.
- In a medium saucepan, melt the butter and saute the onion until soft and translucent. Set aside.
- Once the squash is tender, set aside and let cool enough to safely handle. Using a spoon, scoop out all the squash “meat”, ensuring to not get any of the skin, as that can make your soup bitter.
- Place the squash, onion and vegetable broth in a high powered blender and blend until completely smooth.
- Pour into a saucepan and heat through if needed.
- Add an additional teaspoon of salt and tablespoon of butter if needed, and feel free top with a bit of coconut cream, olive oil and pumpkin seeds. Enjoy!
The Finished Product:
A quick and easy dinner that will keep you feeling your best. “Health” cooking can sometimes feel complicated, but I ensure you, it doesn’t have to be. And it doesn’t have to be boring. This acorn squash soup is comforting and feels (and IS) so healing. Eat well friends!
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